Home Canned Mixed Fruit

A few years ago I posted a recipe for home canned mixed fruit. While it’s not my most popular canning post (that would be a tie between the peach preserves recipe and the apricot syrup recipe) it does have its fans.

I was one of those kids who loved canned fruit cocktail. It seemed pretty exotic to those of us who lived in cold, remote places back in the ’60s. It also helped that as a kid I didn’t have much to compare it to. So think of this as a grown-up, more worldly version.

Canning mixed fruit is one of the easiest canning projects you can do. It provides you with a taste of summer all year, and it can easily be adapted to what you have on hand. For this batch I used fresh peaches, apricots, and cherries from the Farmer’s Market. I also added papaya and mango purchased at the local grocery store. I love tropical fruit! But you could use plums, blueberries, pears, nectarines, pineapple, etc.  The basic recipe is the same, no matter what the fruit. You can find the recipe and canning directions here. You an also find more canning and preserving info at our new site, Seed to Pantry – check it out! What fruit are you canning this year?

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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